I like mine with a side of sliced choma and some sukuma wiki
May 25, 2017 6:40 AM   Subscribe

This is really interesting. I'd never before encountered the idea of using words for food (eg, older versus newer words, loan-words, etc) to get at questions of how and when a food entered a culture.
posted by Dip Flash at 6:53 AM on May 25, 2017 [1 favorite]

Wow, what a terrific article—I've stolen it to post at LH! And the whole issue of Afriques from which it comes, Manger et boire en Afrique avant le XXe si├Ęcle/Eating and drinking in Africa before the 20th century, looks like it's full of good stuff. Thanks for the post!
posted by languagehat at 8:08 AM on May 25, 2017 [2 favorites]

Dip Flash, this is only the second time I've come across an engaging paper using this approach. The previous one looked at the introduction of ironworking. Also fascinating. A less academic overview.
posted by infini at 8:16 AM on May 25, 2017 [1 favorite]

I didn't notice that the link above was borked within the edit window. Here is the paper on ironworking and language again
posted by infini at 8:43 AM on May 25, 2017

I don't know the proper Xhosa, Zulu, Sotho, Tswana etc term for porridge, but the porridge in South Africa made from mealie meal - ground corn - was (when I was growing up and maybe it still is) called 'samp', a name which came from 'South African Maize Products' printed on the sacks.
posted by Flashman at 10:28 AM on May 25, 2017 [3 favorites]

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